Jasmine Rice and Herb Salad with Shrimp
Malaysian nasi ulam, a rice dish suffused with a variety of Southeast Asian herbs, inspired this recipe. We use readily available herbs and add shrimp to make a light main dish out of the salad. If you find Thai basil, use it in place of Italian basil. You can buy cooked shrimp in the seafood department of most supermarkets or poach your own peeled and deveined shrimp in barely simmering water seasoned with a handful of cilantro stems. Cook just until the shrimp turn opaque, then transfer to ice water to stop the cooking. Dry the shrimp well before using.
cups jasmine rice, rinsed and drained
cup coconut milk
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